06 November 2007

My sis Beah gave me this recipe, it's from Cookie Magazine. I thought these pork pies were rather good, although I do recommend you double the sage recommended, and add a wee bit more salt. I was shocked because they really did pop right out of the muffin tin, without much coaxing. Yay!

The pie dough I had in the freezer was stale so I just made my own, not posting that portion though because I'm sure pre-made pie dough will work just fine. The magazine article recommended you serve these with applesauce, mustard, or roasted apples. Yum! Sounds like a great way to enjoy these savory pies; we went the oh-so-gourmet route and had ours with plain old ketchup.

In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.

Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass. Reroll the scraps, then cut out 12 more 2-inch circles.

Line the bottoms and sides of the tins with the 4-inch rounds. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal. Poke a hole in the center of each pie.

Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.

Let cool for 15 minutes before removing the pies from the tins. Serve warm.

About Me

About This Blog

Cast sugar: (n.) Sugar that has been poured into molds and set. This technique produces sturdy pieces, and is almost always used for the base and structural elements of sugar showpieces.

I'm exploring the world of cooking from my home in Middle America, and from several aspects: baking, cooking, restaurant reviews, and notes on regional foods when I'm lucky enough to travel. My hope is for this blog to serve as a sturdy base for me to better develop cooking, baking, and foodie skills.